White Chocolate Espresso Shortbread Cookies

This past week I've been referred to as a chef three times. This bothers me. I'm not a chef. I do work in a kitchen. I do wear a "chef's" jacket. I do make food for people. This does not make me a chef. A cook, sure, but chef I am not. The term chef is thrown around so loosely. A chef is the head of the kitchen. Someone that has spent years in the kitchen working up the ranks; you have to earn the title. Also, unless you are currently running a restaurant kitchen, you are not a chef. Sorry Paula Dean and Guy Fieri (and most people on that The Food Network) you are NOT chefs, not even close. I like learning about the human body, but I don't run around calling myself Dr. DJ (though it does have a nice ring to it). Also, if you bake a muffin (like these) or a cookie (like these)  that does NOT make you a pastry chef but that's a story for another post.


These cookies are awesome! Tender buttery goodness with slightly crunchy caramelized white chocolate pieces. Enough blabbing now, you should probably just go make these.

White Chocolate Espresso Shortbread Cookies
Makes about 15 cookies
Adapted from Dorie Greenspan's  Baking: From My Home To Yours

What you'll need:

1/2 tablespoon - espresso powder

1/2 tablespoon - hot water

1 stick (4 ounces) - unsalted butter

1/3 cup - powdered sugar

1/2 teaspoon - vanilla extract

1 cup - all purpose flour

2 ounces - white chocolate, roughly chopped or mini chips

1 teaspoon - ground espresso beans

Instructions:

Dissolve the espresso powder in the hot water and set aside to cool.

In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until smooth, about 2-3 minutes.

Add the espresso and vanilla extract.

Turn the speed to low and add the flour. Mix just until the flour in fully incorporated. You don't want to over-mix the batter at this point.

Fold in the white chocolate and ground espresso by hand.

Place dough in a plastic freezer bag or wrap it in plastic wrap. Let the dough sit in the refrigerator  for at least 2 hours. You can leave the dough in the refrigerator for up to 2 days.

When you're ready to bake, preheat the oven to 325 degree. Line 2 baking sheets with parchment.

Lightly sprinkle your counter with powdered sugar. Turn the dough out onto the counter and let warm up a bit for 5-10 minutes.

Roll out the dough to about 1/4 inch thick. Using a small cookie cutter or just cutting with a knife, cut out the cookies and place onto those prepared baking sheets. Keep rolling out on the dough and cutting until you have used all of the dough.

Bake for 18-20 minutes rotating the pans halfway through baking. The white chocolate is going to caramelize so it will now be crunchy and delicious.

Tips:

Not a fan of white chocolate? Use regular chocolate instead.

Take the chocolate out and add some nuts instead or better yet, keep chocolate AND add nuts.